Leche Flan is a popular Filipino dessert which you'll probably catch on every Filipino gathering together with the normal Lumpias and Pancit. I've made Leche Flan before using vanilla extract but this time I'm using almond extract just for a different flavor combination. This recipe is from the book "The Filipino-American Kitchen" which I got this year, thanks to the wifey! I guess she's saying that I'll cook more so she can eat and taste it! :) My future recipe posts will probably be inspired by this book. That's the direction I'm going to anyways. I wanna cook more Filipino food using local and seasonal ingredients as much as possible but still have that Filipino flavor that I'm used to.
Flan is a perfect party dessert since it's best made in advance. The flavor develops more once you refrigerate it for about a day. If you are making this for a party, it's best to make it the night before. I used a combination of a mini loaf bread pans and ramekins. It depends on how you want to serve it but if you want a personal flan then use a ramekin.
Makes 6 servings (4 oz. ramekins)
For the caramel:
Melt 1 cup of granulated sugar on a saucepan over medium heat. It takes about 10 minutes to melt. Make sure stir and break any sugar that builds up. Place on ramekins and make sure the bottom is evenly coated. Cool completely.
For the Flan:
1 12 oz. can of evaporated milk
1/2 cup of sweet condensed milk
6 large egg yolks
1/2 cup half and half
1/2 teaspoon of almond extract (If you want a stronger almond flavor use 1 tsp.)
1. Preheat oven to 350F.
2. Combine eggs, evaporated and condensed milk, half and half and almond extract on a large mixing bowl. Whisk until incorporated.
3. Strain mixture to individual ramekins with the cooled caramel.
4. Place ramekins inside a large baking dish and pour hot water inside until it reaches halfway up the sides of the ramekins.
5. Loosely cover the baking dish with foil and bake for 1 hr.
6. Take out the baking dish and check if the surface is set and it jiggles slightly when you tap the ramekins. If not, bake for another 15 minutes. (Mine took about 1 hour and 15 minutes total).
7. Let it cool for 15 minutes then wrap it with foil and put in the fridge overnight.
8. To serve: run a knife around the ramekin to separate the flan from the mold. Place ramekins in individual plates and invert it to the plate. Tap a few times to make sure that bottom releases the flan. Pour any excess caramel into the flan and the plate.